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Mixed Daal Khichdi
Mixed Daal Khichdi

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We hope you got insight from reading it, now let’s go back to mixed daal khichdi recipe. To make mixed daal khichdi you need 31 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Mixed Daal Khichdi:
  1. Get 1/4 cup + 1.tbs Toor Daal (split pigeon peas)
  2. Prepare 1 tbsp Chanaa Daal (split chickpeas)
  3. Provide 1 tbsp Yellow Moong Daal (yellow skinless split moong beans)
  4. Prepare 1 tbsp Masoor Daal (split skinless red lentils)
  5. Get 1/2 cup Raw Rice Grains (Kolam)
  6. You need 5 cups Water(For cooking the rice)
  7. Prepare 1 cup Chopped Onion (1 Large Onion)
  8. Take 1/4 cup Chopped Tomato (1 Small Tomato)
  9. You need 3/4 cup Green Peas
  10. Take 3/4 cup Chopped Carrots
  11. Get 1/4 tsp Asafoetida
  12. Take 1 tsp Turmeric Powder
  13. You need 1 1/2 tsp Bedgi Red Chilli Powder
  14. Take 1/2 cup Chopped Coriander Leaves
  15. Provide As required Homemade ghee as required
  16. Prepare To Taste Salt
  17. You need For The 1st Tempering :
  18. Prepare 2 tbsp Homemade Ghee (Clarified Butter)
  19. Use 1 tsp Cumin Seeds
  20. You need 3 Cloves
  21. You need 2 Cinnamon Sticks (1″ each)
  22. Use 1/4 tsp Asafoetida
  23. Prepare 4 Bor Marcha (Small Round Dry Red Chillies)
  24. Prepare 6 Garlic Cloves Large ones
  25. Get 1 1/2 " Ginger
  26. Provide 3 Green Chillies
  27. Use For The Second Tempering :
  28. You need 1 tbsp Homemade Ghee
  29. Get 1 tsp Cumin Seeds
  30. Provide 4 Garlic Cloves Roughly crushed
  31. Take 3 Bor Marcha
Instructions to make Mixed Daal Khichdi:
  1. To make the Daal Khichdi, first wash and soak the daals and rice grains separately in sufficient water for about half an hour.
  2. Drain out all the water and transfer the daals and rice to a pressure pan. Add the mentioned water and asafoetida and cover with the lid. Pressure cook for 6 whistles.
  3. Open the lid only after the pressure has released naturally. Stir well with a ladle and set aside.
  4. Grind the ginger garlic and green chillies mentioned in the first tempering, to get a coarse paste.
  5. In the meantime, heat a saucepan and add the oil for tempering to it. When it heats up, add the cumin seeds, cloves, cinnamon, bor marcha, asafoetida and the ginger garlic green chilli paste. Saute for about half a minute.
  6. Add the chopped onions and saute till translucent.
  7. Add the turmeric powder and mix well. Now add the chopped tomatoes, carrots and green peas and saute.
  8. Cover with a lid and cook till the tomatoes are mushy and the peas are soft.
  9. Add the red chilli powder, the cooked daal rice mixture and salt to taste. The mixture must have thickened by now.
  10. Add almost a cup of water and bring to a boil. Check seasoning and adjust salt and spices if required.
  11. Switch off the flame and cover with a lid.
  12. Before serving, heat a small kadhai for the second tempering and add the homemade ghee to it.
  13. When the ghee heats up, add the cumin seeds. As soon as they splutter, add the bor marcha and crushed garlic to it. Saute for about a min and pour it over the prepared khichdi.
  14. Garnish with chopped coriander leaves and serve the piping hot Daal Khichdi with a dollop of some homemade ghee on the top!

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